[beijing] Beef Stew

Name: [beijing] Beef Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; piece Cinnamon; piece Fresh ginger; A handful garlic; A very light blue; 2 pieces Bay leaf; Some Soy sauce; Some salt; a little Cooking Wine

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Beijing, with Inner Mongolia to the north, Ningxia to the west, and Dachang Hebei to the east, these are territories rich in cattle and sheep. Therefore, beef is also a very common meat on the table for Beijingers. A simple approach can also highlight the food's own approach. During the holidays, it is inevitable to be busy, visiting new friends, welcoming them, and eating at your home and eating at my home, so this time seems to be more tense and expensive! Beijingers pay attention to courtesy and noodles. Even if it is the two brothers who live in the opposite door, they must be courtesy on this table at home during the Chinese New Year. There is nothing wrong with it, and I can't make it through myself. So the important task of making food quickly is done by the pressure cooker. The time is short, and the taste is not too bad. Let’s not figure out this atmosphere! Today’s pot of braised beef is done in a pressure cooker. If the soup is too weak when it comes out of the pot, it can be scooped into the wok to consume the excess soup, and the thick juice attached to the surface of the meat will be more attractive. "

Ingredients

1000g Beef Brisket
piece Cinnamon
piece Fresh Ginger
A handful Garlic
A Very Light Blue
2 pieces Bay Leaf
Some Soy Sauce
Some Salt
a little Cooking Wine

[beijing] Beef Stew

1. Soak the sirloin in water for half an hour

2. Cut into 3 cm thick chunks, and eat them in large chunks to enjoy

3. The seasoning is ready, you can also adjust it according to your own preferences. If you can eat spicy, a few small peppers are more delicious

4. Put the beef into a pot of cold water, boil on high heat, use chopsticks to hold the meat pieces and rinse them in the pot to remove the blood foam

5. All the beef cubes are taken out and put in the pressure cooker. Look, it’s refreshing.

6. Put all the seasonings into the pot, stir evenly with chopsticks, so that every piece of meat can be covered with soy sauce and cooking wine

7. Pour in hot water, because the pressure cooker stew does not eat water, so the amount of water is according to your own preference. If you want to eat a little bit dry, you can add less water. If you want to eat noodle soup or stew later, you can add more water; then turn on the electricity and choose braised rice or Stew stalls

8. When the time is up, grab a piece and taste it. If you are satisfied, you can serve it directly to the table; if you want the soup to be thicker, you can put it in a wok and reheat it to consume some of the soup.

9. Very fragrant, very bad, very tasty

Tips:
The beef blanching water can remove the dirt inside and make the soup clearer; the seasoning can be adjusted as you like; the water for the stew can be adjusted, more or less please feel free.